By Amber Bourgeois
Seafood gumbo
Shrimp is a must, but the other seafood can be substituted. You can use crab, whitefish, redfish, scallops, crawfish, muscles, clams, or oysters.
Updated at: Thu, 17 Aug 2023 01:11:48 GMT
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Ingredients
0 servings
3 quartsseafood stock
6 tablespoonsfat
4 tablespoonsflour
1green bell peppers
chopped
2onions
chopped
1 ribcelery
chopped
0.5 bunchparsley
chopped
1 poundsokra
2 teaspoonsminced garlic
16 ounceschopped tomatoes
2bay leaves
1 teaspoonthyme
1 teaspooncayenne pepper
½ teaspoonwhite pepper
½ teaspoonblack pepper
salt
to taste
2 poundsshrimp
1.5 poundscrab meat
1 poundsea
food, White fish scallops oysters
Gumbo filé
to taste
green onion
for garnish
Instructions
Step 1
Make a roux with the flour and fat.
Step 2
Cook onions, bell peppers, celery, garlic, parsley, and okra in roux.
Step 3
When vegetables are tender add the thyme, bay leaves, black red and white peppers, and tomatoes.
Step 4
Add the stock and bring to a boil. Then reduce heat, cover and simmer for about an hour.
Step 5
Add the seafood and bring to a boil. Then reduce heat and simmer for 5 minutes.
Step 6
Remove from heat and serve over rice.
Step 7
Add parsley & green onions for garnish and gumbo filé to taste
Notes
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